Bacon, Leek and Parmesan Pasta

What sets this pasta dish apart from others? The obscene amount of bacon (and Grand Marnier). Hey, I’m not complaining one bit. I could put bacon in my coffee if I really wanted too. Speaking of bacon in coffee, that has been done before. Remember the bacon latte at Lift Cafe? I never tried it because I feared I would love it so much that I would want to bathe in it. Seriously.Are you noticing a trend here? Yes, it’s true. I’m obsessed with bacon. I don’t care if it is not on the “culinary trend radar” anymore. It’s always on my list of go-to items to jazz up a plain dish. In this case, the Grand Marnier and leeks also add a wonderful flavor profile to this dish as well, but the smokiness of the bacon is what really sets it apart from others. Pile it high on a plate, shave some fresh parmigiano-reggiano, and savor this pasta dish with a nice glass of wine. Cheers!

Bring a pasta pot filled with water to a boil, salt the water and add pasta. Cook according to directions (make sure and save ¼ cup of pasta water for sauce). In a separate skillet, sauté chopped bacon at medium high heat (just until cooked through). Add leeks, olive oil, grand marnier, 1 tablespoon vinegar, salt, pepper and sauté for 12 minutes or until bacon is fully cooked and liquids have reduced. Before adding pasta, add in 1 more tablespoon of vinegar (totaling 2), and scrap up all the brown bits at the bottom of the pan. Add cooked pasta along with parmesan cheese and starchy cooking liquid. Mix to incorporate ingredients and simmer on low for 5 minutes, just enough to let the flavors blend. Serve warm.